I can’t get sufficient of this black bean and corn salad! Our recipe retains it easy with tomato, onion, and contemporary lime. Serve it as a salad or with chips like a salsa.
This black bean and corn salad will not be a lot a recipe as a “throw the whole lot we like into a giant bowl and stir” form of factor. It’s additionally unbelievable if you make it prematurely, which suggests it’s excellent for meal prepping and gatherings.
It’s contemporary, crisp, and a bit of smoky from smoked paprika, which takes this salad to a brand new stage! When you love straightforward salads like this, right here’s one other black bean salad with quinoa and our contemporary corn salad.
Key Substances
- Black Beans: I take advantage of canned black beans, however drain and rinse them earlier than including them to the bowl with the opposite salad components. You too can cook dinner dried black beans from scratch. Right here’s our black beans recipe in case you want it.
- Corn: I like uncooked corn on this salad (the identical goes for this corn salad). I’m typically requested if uncooked corn is okay to eat, and I’m right here to say sure! Uncooked corn is tremendous crisp, candy, and crunchy, and it’s wonderful on this recipe. You could possibly additionally grill the corn till blistered and add it to this salad like I do for this grilled avocado guacamole. Rinsed canned or thawed frozen corn are good substitutes.
- Tomatoes: I like the pop of sweetness from contemporary tomatoes. Use what you’re keen on. I search for a juicy, candy tomato. The tomato releases juices because it sits with the opposite salad components, making the dressing much more scrumptious.
- Onion, Garlic, and Jalapeño: Candy or white onion is nice right here. I add a bit of garlic, and the jalapeño provides a bit of warmth. In case you are delicate to spicy meals, take away the seeds and white membrane from contained in the pepper earlier than chopping it (that’s the place a lot of the warmth is).
- Lime and Olive Oil: Recent lime juice and olive oil mix with salt and pepper for our easy dressing. I adore it!
- Smoked Paprika: Smoked paprika tastes smoky (because the title suggests) however isn’t spicy (until you particularly use Hungarian or hot-smoked paprika). Chipotle powder can also be wonderful right here however is spicy, so add to your style.
The best way to Make Black Bean and Corn Salad
You’ll want a big bowl to toss the whole lot collectively for this tremendous straightforward black bean and corn salad. Severely, it’s that easy!
You’ll must take away the kernels in case you’re utilizing contemporary corn. First, husk the corn by peeling off the robust outer leaves and silky threads. Then, stand the corn cob upright on a slicing board, holding it regular. Utilizing a pointy knife, rigorously slice downwards alongside the cob, eradicating the kernels.
This straightforward black bean salad has so many serving choices. You may serve it with grilled hen, juicy pork chops, Asian marinated shrimp, scrambled eggs, or no matter else you possibly can consider. You too can serve it like a salsa with home made tortilla chips or as a topping for grilled bread or bruschetta.
It’s additionally unimaginable in these veggie burritos or on prime of those scrumptious shrimp tacos.
Simple Black Bean and Corn Salad
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PREP
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COOK
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TOTAL
We love spooning this black bean and corn salad over absolutely anything and may simply down the entire bowl in a single sitting. It’s additionally excellent to serve with tortilla chips or as a topping for grilled bread or bruschetta. When you like issues spicy, add extra jalapeño or add a number of dashes of your favourite scorching sauce. We love contemporary uncooked corn for this (it’s so crisp). Rinsed canned corn or thawed frozen corn works effectively after we can’t discover it.
Makes 6 servings (about 3/4 cup every)
You Will Want
1 (15oz) can black beans, drained and rinsed or 1 ½ cups cooked black beans
2 medium ears corn or 2 cups corn kernels
2 medium tomatoes, finely chopped
1 medium onion, finely chopped
1 garlic clove, minced
1/2 jalapeño, seeds eliminated and finely minced
2 tablespoons contemporary lime juice
2 tablespoons extra-virgin olive oil
1/2 teaspoon smoked paprika
Salt to style
Instructions
1In a medium bowl, stir collectively the black beans, uncooked corn, tomatoes, onion, garlic, jalapeño, lime juice, olive oil, and smoked paprika.
2Season to style with salt— begin with 1/2 teaspoon and go from there.
3Cowl it with plastic wrap and refrigerate it for no less than half-hour earlier than serving.
Adam and Joanne’s Suggestions
- Storing: Black bean and corn salad will be saved in an hermetic container within the fridge for as much as 4 days. When you add avocado, it is not going to final so long as the avocado will brown.
- Cook dinner the corn: Grill it after which use within the salad or simmer in salted water till tender. To simmer them, put together a bowl full of ice and chilly water. Deliver a medium pot of salted water to a boil then cook dinner the corn kernels till crisp tender, 2 to three minutes. Switch the corn to the ice water to cease cooking. Drain and use within the salad.
- Add avocado: Be happy to cut 1 medium avocado and stir into the salad.
- The diet info supplied under are estimates.
Vitamin Per Serving
Serving Dimension
about 3/4 cup
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Energy
205
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Protein
9 g
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Carbohydrate
33 g
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Dietary Fiber
8 g
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Whole Sugars
5 g
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Whole Fats
6 g
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Saturated Fats
1 g
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Ldl cholesterol
0 mg
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Sodium
341 mg
